These Quick and Easy 3-Ingredient Sugar Cookies Are as Good as The Real Thing

Photo byGirl Versus Dough

These 3-ingredient sugar cookies are quick, easy and chewy. For this version you only need butter, granulated sugar and flour--no baking powder, no eggs, no cream of tartar, no salt and no baking soda.

The first time I made these cookies I wasn't sure what to expect with only three ingredients, but they were buttery and soft at the center yet crisp around the edges.

I recently gave a few family members a taste test where I asked them to sample two sugar cookie recipes. They had to decide which cookie was made from scratch and which was the 3-ingredient version. About half of the testers chose this recipe as the "from scratch, full ingredients" sugar cookie.

While I do love regular sugar cookies, this simple recipe is worth making again and again.

3-Ingredient Sugar Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar (and a few tablespoons extra sugar to use as a topping, optional)

2 cups all-purpose flour

1 teaspoon vanilla (optional)

Instructions

1. Preheat oven to 325 degrees. If you plan to use parchment paper, line your baking sheets now.
2. Using a hand-held or stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
3. Mix in the flour a little at a time and add the vanilla (if you're using it) until well combined.
4. Use a small cookie scoop to scoop the dough, then shape it into 1" balls. Dip each ball into a shallow bowl of sugar if you would like a coating.
5. Place the dough balls 2 inches apart on the baking sheets and use the bottom of a glass to press the balls down slightly.
6. Bake for 12-14 minutes or until barely golden on the bottom and edges. Cookies should be slightly underbaked at the center if you want them to be chewy.
7. Let cool on the cookie sheets for 5 minutes then transfer to a wire rack.

Notes

This recipe will not work for cut-out cookies because it has no egg.

Cookies will keep for up to a week in an airtight container.

Don't be tempted to raise the temperature to 350 degrees.

Make sure butter is softened but still cool, not room temperature, to reduce spread.